Last week I made a dish like this, with a few different ingredients, but same flavor profile. The key difference was I used fava beans, and diced salami, sort of inverting the texture/sizes of the meat and vegetables. Favas share a lot in flavor with peas, especially when flavored with cured pork, which we associate with peas.

I liked the texture and flavor, a lot, and I served it with toasted wheat baguette, similar to this.

Other key differences are that I rendered the salami before adding the beans, sauteed a little onion and garlic with it, then cooked the whole mixture in chicken stock until the liquid had reduced and thickened, taking on a creamier over liquidy consistency. I also added a touch of chile flakes, mint, and parsley.